Spinach Ricotta Pie (Crustless)

• 1 (10 ounce) package frozen spinach, thawed and patted dry
• 12 cup chopped onion
• 1 (8 ounce) package light cream cheese
• 34 cup low-fat ricotta cheese
• 12 teaspoon dried basil leaves, crushed
• 12 teaspoon dried oregano leaves, crushed
• 14 teaspoon salt
• 18 teaspoon garlic powder (not garlic salt)
• 18 teaspoon pepper
• 34 cup chopped and seeded tomatoes (for topping)
• 2 tablespoons grated parmesan cheese

1. Preheat oven to 350F degrees.
2. Put spinach and onions in a small sauce pan.
3. Cover and cook 5 minutes or until tender.
4. In a small bowl, beat cheeses, spices and herbs with a mixer at medium speed, until well mixed.
5. Stir spinach and onions into cheese mixture.
6. Spread mixture into a 9 inch pie plate.
7. Bake about 15-20 minutes or until heated through.
8. Top with chopped tomatoes.
9. Serve with crisp crackers, toast points or bagel chips.

frozen spinach, onion, light cream cheese, lowfat ricotta cheese, basil, oregano, salt, garlic, pepper, tomatoes, parmesan cheese

Taken from www.food.com/recipe/spinach-ricotta-pie-crustless-23435 (may not work)